Sago pudding is one of my favourite all-year round desserts. Sago, for those who don’t know, are little round beads that come from the tapioca plant, and when cooked become soft and slightly chewy, and thicken whatever they’re cooked in because of the starch they release. They’re like smaller versions of the tapioca pearls commonly drunk with bubble tea. Sago pudding is often served warm with an egg custard sauce, served cold in coconut milk with fruit, but this dark chocolate version is amazing! It sounds really odd, but I can assure you that it tastes great. It’s a really short and simple recipe, but is so incredibly delicious!
Recipe adapted from Chef Nini.
- 50g of sago (small, white tapioca beads)
- 50g of dark chocolate
- 70g caster sugar
- 800ml full cream milk
- Shredded coconut for decoration (optional)
- In a small saucepan, heat the milk, chocolate, and sugar over low heat.
- When it’s hot, place the sago into the saucepan, increase to medium-low heat and simmer for 30 minutes, stirring regularly.
- When the sago are soft and translucent, remove from heat and divide evenly into small glasses or ramekins.
- Place in the fridge and chill for 1-2 hours. Before serving, top with shredded coconut if desired.
I haven’t posted in three weeks, and I’m honestly so sorry. I’ve just been super stressed and anxious recently (another post on that later, maybe), have been swamped with schoolwork (actually am writing this instead of studying for a test tomorrow). But in happier news, I just got a job (eeeek, so likely less frequent posting, but as always I’ll try my hardest!)
ALSO I HIT 100 FOLLOWERS HERE A COUPLE DAYS AGO!! IT ACTUALLY MADE ME SO EXCITED!! It’s been one of my blogging goals since I started blogging about a year and half ago, and it made me so happy, so THANK YOU SO MUCH, I can’t thank you enough! I hope you’re having a lovely day! (: x
– Jess xx